@article{Гуломова Мумтоза Бахтиер кизи_2022, title={IMPROVING THE QUALITY OF BREAD PRODUCTS IN ORGANOLEPTIC AND PHYSICAL AND CHEMICAL INDICATORS USING FLOUR FROM LOCAL GRAINS}, volume={7}, url={https://confrencea.org/index.php/confrenceas/article/view/302}, abstractNote={<p>The aim of the work is to determine the effect of flour from local cereals <br>on the quality of bread.<br>In the process of studying the effect of a mixture of various cereals, methods for <br>testing the quality of raw materials, dough and finished products according to existing state <br>standards will be applied. The use of flour from local cereals should improve the organoleptic <br>and physico-chemical properties of bakery products, established by the requirements of the <br>relevant standards</p>}, number={7}, journal={Confrencea}, author={Гуломова Мумтоза Бахтиер кизи, Айходжаева Надира Каримуллаевна}, year={2022}, month={Nov.}, pages={29–32} }